I love a good blender pancake and these easy Oatmeal Pancakes are one of my new favorites. The pancake batter is so easy to make (comes together in the blender!!) and the pancakes turn out so soft and fluffy every time.
I think you’ll also love that these pancakes are made with simple whole ingredients like whole grain oats, greek yogurt, and honey.
Not only are they delicious, you can easily freeze and reheat these pancakes which makes them perfect for meal prep.
Old Fashioned Rolled Oats: the base of the pancakes is whole grain old-fashioned oats. If you need to be sure these pancakes are gluten free then be sure to grab certified gluten free oats.
Greek Yogurt: whole milk greek yogurt helps to add some extra protein to these pancakes which makes them even more filling.
Eggs: you’ll need two eggs to bind then pancake batter together.
Almond Milk: a little almond milk helps to thin out the batter out a bit. You can use unsweetened plain almond milk or vanilla almond milk if you like.
Honey: a touch of honey adds a bit of sweetness to the pancake batter.
Vanilla Extract: this adds the best vanilla flavor to the oatmeal pancakes.
Baking Powder: you’ll need a bit of baking powder to help give the pancakes some lift. Be sure your baking powder is fresh.
Cinnamon: a little ground cinnamon adds some delicious flavor to these pancakes.
Salt: it may seem counterintuitive but adding a little salt to your pancake batter ensures they have the best flavor.
Ingredient Substitutions and Additions
Yogurt – need to keep these pancakes dairy free? no problem! swap the Greek yogurt for your favorite dairy-free yogurt instead.
Almond Milk – these pancakes will work with any non-dairy or even dairy milk. You can swap the almond milk for coconut milk, oat milk, or whole milk.
Honey – if you prefer, you can use maple syrup in these pancakes instead of honey.
Mix-Ins – get creative and add your favorite mix-ins to these pancakes! Blueberries, chocolate chips, nuts, candies, anything you want. Just be sure to stir in the mix-ins after blending the pancake batter.
Step One: Add all of the ingredients to a high-powered blender and blend on high until completely smooth. Allow the batter to rest while you heat your griddle.
Step Two: Next, heat a large nonstick skillet or griddle over medium heat. Once hot, add a little oil to the pan.
Step Three: Next, pour ⅓ a cup of pancake batter onto the skillet and cook on the first side until the edges are set and bubbles begin to form throughout the batter, around 2-3 minutes.
Step Four: Flip the pancake and cook on the second side for 2-4 minutes until golden brown. Repeat the process until all of the batter has been used.
Step Five: Serve the pancakes warm with plenty of maple syrup and fresh fruit.
Keeping Your Pancakes Warm
Before making your pancakes, preheat your oven to 200 degrees Fahrenheit. When one batch of pancakes is done cooking, transfer them to an oven safe dish and place them in the preheated oven to keep warm.
How to Serve
These pancakes are delicious served with pure maple syrup and sliced fruit. I prefer sliced bananas and berries. Here are a few other delicious topping ideas:
nut butter like almond or peanut butter
fruit compote or jam
a drizzle of honey
whipped cream or powdered sugar if you want a little decadence
How to Freeze and Reheat
Another great thing about these simple pancakes is that they freeze and reheat incredibly well!
To freeze your pancakes:
Let the fully cooked pancakes come to a complete cool first. You don’t want to place steaming hot pancakes into a cold freezer.
Once your pancakes are completely cool, layer the pancakes between wax or parchment paper.This helps the pancakes from sticking together and makes it easier for you to remove individual pancakes from the freezer.
Transfer the layered pancakes to a freezer safe storage bag or container. If you are using a freezer safe bag, try to remove as much air as you can from the bag. The pancakes should be good for up to two months in the freezer.
To reheat your pancakes:
Reheat in the oven. You can wrap the pancakes in a sheet of foil and pop them in the oven at 350 degrees for around ten minutes until they are completely warmed through.
Reheat in the microwave. If you are a little shorter on time, you can use the microwave! Place the pancakes onto a microwave safe plate in a single layer and place the frozen pancakes into your microwave and reheat for thirty seconds at a time until they completely warmed through.
Tips and Tricks for The Best Oatmeal Pancakes
Blend your batter until it is completely smooth for the best results. Depending on the strength of your blender this could take thirty seconds to a minute. If you need to, you can just a splash of extra almond milk to help things along.
If your pancake batter is a bit thick and doesn’t spread out naturally onto your skillet or griddle, that’s ok! Just use the back of a spoon to spread the batter out a bit in the pan. This will help the pancakes not to be too thick and cook more quickly.
Cook these pancakes on low to medium-low heat to ensure that the inside is cooked through fully without the outside being burnt. Pancakes take a little patience so don’t crank up the heat. Low and slow is the way to go!
I hope you give these Easy Oatmeal Pancakes a try! They are so easy to make and delicious! If you do give this recipe a try, let me know!
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